Garden Slaw for Two with Pickled Carrots

Our cabbage out in our kitchen garden is flourishing after the sun and rain we’ve been having in Athens this spring. There are so many options for using fresh cabbage leaves …but today it’s gotta be slaw!

I picked about nine cabbage leaves and gave them a good rinse. Aren’t they pretty?!

Then I sliced them into easy to nibble strips…

Next, I headed back out to the garden for some herbs. I came back in with chives, cilantro, and lime thyme…and gave ’em a rinse.

I gave all the herbs a good chop and placed them in a mixing bowl with the cabbage. Then I diced up some Phickles Stix and threw them into the bowl!

I made a sauce using mayonnaise and a local hot sauce I get here in Athens at The Healthy Gourmet on Baxter Street. The sauce is made here in town with habanero, banana & cherry peppers, mango, papaya, guava, pineapple, sugar, and vinegar. It’s especially yummy with fish…but sure made a nice sauce for this slaw!

The cabbage from my garden has nice, tender leaves …so this isn’t the typical slaw I grew up hating. lol! This slaw has the texture of a good, fresh chimichurri and would be nice layered in a fish taco. I’m serving it with grilled pork chops tonight with roasted sweet potatoes! Here’s the full recipe:
1 1/2 cups chopped cabbage
1/4 cup loosely packed fresh cilantro
1/3 cup chopped fresh chives
1 Tbsp chopped lime thyme (lemon thyme would be nice too)
1/3 cup diced Phickles Stix + 1 Tbsp Phickles Brine from the jar
6 tsp mayonnaise mixed with 2 tsp of your favorite hot sauce. (You can order the hot sauce I used at: )

Mix all ingredients together and let the mixture chill for a day in the fridge. I like to add a squeeze of lemon before serving. Enjoy!

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